Pre-steaming: This method allows the soy sauce flavor to penetrate the fish more effectively, ensuring the entire fish is thoroughly marinated and seasoned. It also makes the fish more flavorful and tender.
However, pre-steaming also has some drawbacks. First, the soy sauce may evaporate excessively during steaming due to the high temperature, resulting in a less intense flavor. Second, the color of the soy sauce may darken during steaming, affecting the fish's appearance.
Post-steaming: This method preserves the original flavor of the soy sauce, making its aroma more intense. It also makes the fish look more appealing and maintains its moisture and texture.
However, post-steaming also has some drawbacks. First, the fish's ability to absorb seasonings decreases after steaming, preventing the flavor from fully penetrating the fish.
In summary, the choice between pre-steaming or post-steaming soy sauce depends on personal taste and preference. Letting the fish sit before steaming enhances the flavor and allows it to absorb more taste; letting it sit after steaming preserves the original flavor of the soy sauce and makes the fish more moist. The key is to control the heat and the amount of soy sauce used to ensure the texture and appearance of the fish.
